Get a frying pan over a high heat. Pour in a good glug of olive oil, tip in the breadcrumbs and stir. Chop up your rosemary and add half to the pan and stir. Once golden brown, crush in 2 garlic cloves, a sprinkle of salt and a grinding of pepper. Grate the zest of the lemon and mix it all together and set aside.

Pour in a splash of olive oil into a new pan then squeeze the sausages out of their skins and break them up into the pan. Fry for 5 minutes until crisp. Remove with a slotted spoon onto a plate.

Finely chop the onion, celery stalks, remaining garlic clove and rosemary. Add the onion and celery to the pan and cook using the sausage oil, cook on a lower heat. Add your remaining rosemary, garlic, chilli flakes and your cooked sausage meat. Mix together.

Pour in the chicken stock. Once boiling, tip in the gnocchi. Cover the pan with a lid and cook for 4 minutes until the gnocchi is ready. Chop up your parsley, saving some for garnish, and add to your gnocchi, mix together.

Serve with a sprinkling of your garlicky breadcrumbs, a crack of pepper and the remaining parsley. Dig in! Enjoy!